Martha Rueff'S Potato Salad - cooking recipe

Ingredients

6 medium potatoes, unpeeled and boiled
6 slices bacon, diced and fried crisp
1/2 c. vinegar
4 eggs, cooked and chopped
1/2 head iceberg lettuce, chopped
salt and pepper to taste

Preparation

Dice cooked potatoes.
Fry bacon; reduce heat and gently stir in potatoes.
Add salt, pepper and vinegar.
Place eggs and lettuce in large bowl.
Moments before serving, add hot potato mixture and toss quickly.
Serves 6 to 8.